Back in March, I travelled with Taylors of Harrogate to Rwanda to photograph their Extraordinary Journey. With so many memories, stories and photos… I’m going to share them across three journal entries.
One of my most unforgettable experiences was sitting in on Women For Women classes in Gikondo learning skills such as: sales and marketing, health and family planning, loans and budgeting. Most of the women, who are sponsored on their year-long courses through donations, are single mothers who attend with their younger children.
We also visited the Women’s Opportunity Centre in Kayonza to learn about the brilliant work that Women For Women - a charity that Taylors have supported for many years - do across Rwanda. The centre’s objective is to “empower its community, create economic opportunities and rebuild social infrastructure”.
Jumping into a 4x4, we drove to a farming collective of Women For Women graduates, who recently won a business competition and invested their winnings in an irrigation system. We couldn’t stop taking photos of their beautiful organic vegetables… which they found absolutely hilarious. By the way we ‘ooh’ed and ‘aah’ed, the farmers must’ve thought we’d never seen a beetroot in our lives.
It’s the morning of 15th November 2018. As the British government implodes upon itself one minister at a time, I seek brief solace in memories of the colours, flavours, textures and smells of Mexico City. I have no more words today.
Disclosure: I was gifted a bed and mattress from Eve.
Ever since my first visit to Mexico a few months ago, I find myself craving tacos all the time. Inspired by our tacos al pastor cooking class, I decided to create a simpler version to be enjoyed in bed on a lazy Sunday morning. I’m a firm believer that – as long as you slap on a fried egg and serve with coffee – almost any dish could be enjoyed for breakfast.
½ tsp coriander seeds
½ tsp cumin seeds
1 ancho chilli
4 tbsp white wine vinegar
1 cup pineapple juice
½ tsp dried oregano
1 tsp paprika
2 cloves garlic, minced
1 small white onion
400g lean pork mince
4 corn tortillas
4 fresh large eggs
2 tbsp butter
1 large avocado
Add ½ tsp coriander seeds, ½ tsp cumin seeds and 6 peppercorns to a tadka pan. Toast on a low heat until the spices just begin to smoke, then grind into a fine powder using a pestle and mortar. Deseed and remove the spine of 1 ancho chilli. Toast for a few minutes in a saucepan then add 4 tbsp white wine vinegar, 1 cup pineapple juice, the powdered spice mix, ½ tsp dried oregano, 1 tsp paprika, a pinch of salt and 2 cloves of finely minced garlic. Simmer until the liquid has reduced by half. Blitz the contents of the saucepan into a smooth marinade paste.
Dice 1 small white onion and fry in a skillet with 400g lean pork mince. Once the meat has browned, add the marinade paste and mix well. De-glaze the bottom of the skillet with a splash of water, simmer off the excess liquid, then set the pork aside.
Heat 4 corn tortillas for a minute in the microwave, then wrap in a tea towel to keep warm until ready to assemble your tacos. Fry four fresh eggs in a little butter. To each tortilla add: a generous serving of pork, 1 fried egg and some slices of avocado. Serve with fresh coriander and lime wedges. Buen provecho!
What a perfect way to celebrate our new bed. It’s serendipitous that, just as I was starting to consider updating my mattress, Eve got in touch with a collaboration request. I feel giddy with how comfortable the Hybrid mattress is, and love the minimal grey Scandi design of the bed-frame. It even got a teeny seal of approval from Bramble!